FRUITED CHICKEN SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves.
Makes 3 sandwiches.
CHICKEN SALAD
12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste
Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.
HOT CHICKEN SALAD
4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9″x13″ pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
BAKED CHICKEN SALAD 2
2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 c. mayonnaise
1 c. grated American cheese
Combine all ingredients thoroughly. Turn into buttered 2-quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted.
Makes 10 servings and this can be frozen.
BAKED CHICKEN SALAD
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well.
Serve with crackers and lettuce or in pocket bread.
CHICKEN SALAD
1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts.
Makes 5 1/2 cups. Serve on lettuce leaf.
Beer Puffs
Cook’s tip: Good use of leftovers!
1 cup beer
1/4 pound butter
1 cup sifted flour
1/3 teaspoon salt
4 large eggs
Filling of your choice
Preheat oven to 450 degrees F.
Butter or oil a baking sheet or line with parchment paper.
• In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
• Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball.
• Remove from the heat and let rest for 1 minute.
• Add eggs, one at a time, beating each one in until the dough is shiny.
• Drop or pipe dough in 1-inch rounds onto prepared baking pan.
• Bake 10 minutes at 450 degrees F.
• Reduce heat to 350 degrees F.
• Bake an additional 10 minutes until brown and dry.
• Let cool away from moisture.
• Split beer puffs and fill with your choice of fillings such as pâté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.
Note: Feel free to add herbs or spices to the flour for added flavor.
Yield: 60 to 80 small puffs
Chicken Salad Balls
1 cup chopped chicken
1 tablespoon chopped onion
2 tablespoons pimentos — chopped
1/2 cup mayonnaise
1 cup chopped pecans
Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.
CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.
CHICKEN SALAD
1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.